Grandma couldn’t have prepared a heartier or more delicious chicken noodle soup than this. On a chilly night, it is just what the doctor ordered.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 cups water
- 3 carrots, sliced
- 1 large onion, sliced
- 4 stalks celery, sliced
- 1 tablespoon dried parsley
- 2 teaspoons salt
- 1 teaspoon garlic salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- 4 skinless, boneless chicken breasts
- 3 ½ cups egg noodles
Instructions
- Combine water, carrots, onion, celery, parsley, salt, garlic salt, pepper, and thyme in a slow cooker and mix well. Set chicken on top and push down slightly into the liquid.
- Cover and cook on High for 4 hours or Low for 8 hours.
- Add noodles and cook on High until noodles are tender, 30 to 45 minutes.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 1 g |
| Sodium | 1172 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
As written I can only give this a 3. 4 cups of liquid was not nearly enough liquid to cook the noodles. I ended up using 8 cups of liquid in the end and on that note, the 4 cups I added I chose chicken broth which was the right move. Using water only it would have been extremely bland. Also, 4 chicken breast is way too many. 2 would have plenty. I liked the ease of this recipe but it needs tweaked.